Younes, MagedAquilina, GabrieleCastle, LaurenceEngel, Karl-HeinzFowler, PaulFrutos Fernandez, Maria JoseFürst, PeterGürtler, RainerGundert-Remy, UrsulaHusøy, TrineMennes, WimMoldeus, PeterOskarsson, AgnetaRainieri, SandraShah, RominaWaalkens-Berendsen, Dina HendrikaWölfle, DetlefBoon, PollyParent-Massin, DominiqueTobback, PaulWright, MatthewChrysafidis, DimitriosRincon, Ana MariaTard, AlexandraLambré, ClaudeEFSA Panel on Food Additives and Flavourings (FAF)2021-08-132021-08-132018-10-10Younes, M, Aquilina, G, Castle, L, Engel, K-H, Fowler, P, Frutos Fernandez, M J, Fürst, P, Gürtler, R, Gundert-Remy, U, Husøy, T, Mennes, W, Moldeus, P, Oskarsson, A, Rainieri, S, Shah, R, Waalkens-Berendsen, D H, Wölfle, D, Boon, P, Parent-Massin, D, Tobback, P, Wright, M, Chrysafidis, D, Rincon, A M, Tard, A, Lambré, C & EFSA Panel on Food Additives and Flavourings (FAF) 2018, 'Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive' EFSA Journal, vol. 16, no. 10, pp. e05420. https://doi.org/10.2903/j.efsa.2018.54201831-4732RIS: urn:DF0A3BC1B71956B29203C618631FF653ORCID: /0000-0002-4831-9075/work/98628182https://hdl.handle.net/2164/16947Acknowledgements: The Panel wishes to thank the Working Group on the re-evaluation of food additives other than gums and colours of the former EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) for the preparatory work on this scientific output, in particular Pasquale Mosesso and Rudolf Antonius Woutersen. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.202215353engthermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acidsTOSOME 479bfood additiveJournal article10.2903/j.efsa.2018.54201610